Exploits of a Vegan Wannabe

This week was the first time I have ever created a dish using Pearl Couscous. I had heard of  it before, but had not yet sought it out or tried to cook with it. In all honesty, until I became vegan a year and a half ago, I wasn’t really familiar with anything more scandalous than brown rice. I wasn’t very adventurous and only marginally enjoyed cooking. I am now willing and excited to try new things and that has been one of the most unexpected treasures of becoming vegan.

Pearl couscous is much larger than its North African counterpart and is toasted rather than dried. It is chewy in a  pleasing way and feels much heartier than ordinary couscous. I bought a tri-color blend and paired it with pencil thin asparagus, musky brussel sprouts and bright, tangy lemon. I called it Pearls of Wisdom in honor of  all the brain feeding food on one plate. Hope you enjoy it as much as we did.

Pearls of Wisdom

By: S. Duquet

Veggie Ingredients

3 C fresh asparagus broken into pieces

3 C brussel sprouts halved or quartered

2 C low sodium vegetable broth

1 C fresh dill

2 packed cups parsley

1/2 C chopped walnuts

Juice of 2 lemons

Couscous Ingredients

1.5 C low sodium vegetable broth

1 C Pearl couscous (I used Rice Select Tri Color)

1 tsp garlic powder

1/2 tsp cracked black pepper

Make It Happen

~Begin cooking couscous and the spices in broth

~Meanwhile,start to prepare the veggie ingredients.  In a deep saute pan simmer brussel sprouts in 2 C veggie broth until nearly tender. Add asparagus and simmer until both are al dente.

~When veggies and couscous are both cooked, mix together in large bowl. Stir in fresh herbs, walnuts and lemon juice.

Enjoy immediately.

This dish is lively and satiating in a comforting way. It is a love fest for your body and mind.

Enter to win a copy of The Inspired Vegan

Thank you for sharing your favorite comfort foods in the comments. I have loved reading every one of them and hope to try them all. I love foods that speak to my soul and wrap it in love even when I can’t.  Please continue to comment for additional entries to win. Here is a second question if you have already answered the first.  Where is the best vegetarian or vegan restaurant you have ever been to on vacation? Mine is a restaurant called Leafy Greens in St Petersburg, Florida.  Contest ends this Saturday, Feb 11th and I will announce the winner on Monday, Feb 13th.

Have a delicious day.

Tags: compassionate eating, cooking with herbs, going veg, Pear; couscous with asparagus lemon and brussel sprouts, Pearl couscous, plant based diet, plant strong, vegan challenge, vegan entree, vegan sde dish, vegan wannabe, vegetarian recipe, vegetarian transition